1. Take the freshwater eels, and separate bone from fish. Remove their heads, and place them in a large pot with the bones.

2. Remove the fins with a scissor, and pat dry with paper towels.

3. On a heated pan, fry each side of the fish for about 3 to 4
minutes to drain oil. Set aside.

4. Return to the pot from step 1, and add spring onions and water, bringing it to a boil. Add the rest of the ingredients for the sauce, and simmer in low heat for at least 2 hours. Put in a sieve to drain.

5. Add remaining ingredients to the pot, and simmer in low heat for 1 hour. Drain in a sieve, and cool in ice water, stirring occasionally.

6. Place the eels on a heated pan, and brush sauce on the fish.
Repeat 4 to 5 times in low heat until well done.

7. Dice a whole ginger into a fine julienne, and wash in cold water. Serve the eels on a plate with the ginger slices on top.